CFD Publications

MEXICAN THREE BEAN SALAD

1 can (15-1/2 ounces) black beans, rinsed and drained
    (or 1-3/4 cups cooked black beans)
1 can (15-1/2 ounces) dark red kidney beans, rinsed and drained
    (or 1-3/4 cups cooked red kidney beans)
1 can (15-1/2 ounces) pinto beans, rinsed and drained
    (or 1-3/4 cups cooked pinto beans)
1 cup picante sauce
2 tablespoons dried onion
1 can (15-1/4 ounces) whole corn, drained
Dried cilantro

Mix together beans, picante sauce, onion, and corn.  Sprinkle cilantro on top.  Chill before serving.  Serves 6 to 8 for a main dish; 8 to 12 for a side dish.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008